Make Your Own Alcoholic Coffee at Home! 10 Alcoholic Coffee Recipe Guide

Minors must not drink alcohol.

Children must not drink alcohol.

Drunk driving is strictly prohibited.

Compared with alcohol-free fruit specialty coffees and cocktails that hit harder, wine-coffee that lets you linger between tipsy and sober has gradually become a fixture of young people's lives.

During the day, when work wears you down, people hope a touch of intoxication will ease the anxiety and spark ideas that help them finish the task. At night after work, people hope a touch of intoxication will dissolve the tension and let them relax. When the weather turns cold, people hope a warm wine-coffee will bring a little warmth to body and mind.

Some say wine-coffee is harder than cocktails and specialty coffee because you have to judge whether the flavors of each ingredient can be reasonably matched.

But as ordinary people, we should keep it casual. When making wine-coffee at home, don't overthink it; follow your own preferences. If you want to double the intoxication, add more alcohol, and that is no big problem. Just remember one thing: drink in moderation according to your own condition, and never drive drunk.

"Convenience Store Wine-Coffee Series"

Convenience store wine-coffee means buying a coffee from a shop, then picking up a miniature bottle of liquor at a convenience store to add to it. Common combinations include Baileys plus latte, whiskey plus Americano, gin plus sparkling water plus cold brew, and brandy plus affogato.

"Dairy-Containing Wine-Coffee Series"

"Tiramisu Cream Wine-Coffee" - An Yi's Drink House

Wine-coffee part: 40ml espresso, 15ml fructose, 30ml coffee liqueur, 100ml hot water, mixed evenly.

Cream topping part: 60ml cream, 2g sea salt, 8g white sugar, then whipped to 50 percent, into a smooth state with slight resistance.

Finally, sprinkle with unsweetened cocoa powder.

"Wine-Aromatic Cream Topping Yuanyang" - Former Classmate

Wine-coffee part: 30ml espresso, 100ml hot black tea, 30ml coffee liqueur.

Cream topping part: 60ml thick coconut milk, 30ml light cream, then whipped to 50 percent, into a smooth state with slight resistance.

Finally, sprinkle with cinnamon powder or rosemary for decoration.

"Caramel Liqueur Latte" - Louise Recipe

Wine-coffee part: caramel sauce on the glass wall, 30ml coffee liqueur, a full cup of ice, 200ml milk, 60ml drip or immersion coffee.

Cream topping part: 60ml cream, 3ml syrup, 0.5g salt, whipped to 50 percent, into a smooth state with slight resistance.

Finally, squeeze on caramel sauce and sprinkle with caramel cookie crumbs for decoration.

"Butter Beer" - Drinking Tea During The Day, Drinking Alcohol At Night

Wine-coffee part: dissolve brown sugar in a small amount of water, then add 15g butter to make a butter sauce. Mix one third of the butter sauce evenly with 30ml coffee liqueur and 150ml milk beer.

Cream topping part: mix 120ml cream with the remaining two thirds of the room-temperature butter sauce and whip to 50 percent, into a smooth state with slight resistance.

"Higher Alcohol Content Series"

"Pineapple Coffee Cocktail" - Jin Darou

Prepare a shaker and fill it 70 percent with ice. Add 30ml espresso, 30ml pineapple rum, 30ml hazelnut liqueur, 20ml lemon juice (adjust to your taste for sourness), and 2 small spoons of brown sugar.

Shake and mix evenly to give the drink a foamy texture. Finally, place dried pineapple and coffee beans for decoration.

"Irish Coffee" - The Coder's Grandfather

Wine-coffee part: add 1-2 cubes of sugar to the cup, pour in 150ml freshly brewed hot coffee, and stir the sugar cubes until dissolved. Pour in 20-30ml whiskey.

Cream topping part: whip 40ml fresh cream to 50 percent, into a smooth state with slight resistance, and slowly pour it into the coffee.

"Plum Wine Whiskey Drunken Coffee" - Ponpon

Prepare a shaker and fill it 70 percent with ice. Add 45ml espresso, 30ml plum wine, 30ml whiskey, 15ml elderflower syrup, and 45ml jasmine green tea.

Shake and mix evenly to give the drink a foamy texture. Finally, place rosemary for decoration.

"Champion Wine-Coffee Series" - Martin Hudak

"Back To The Roots"

Prepare a shaker and add 40ml Absolut Vodka, 20ml cold brew coffee liqueur, 20ml bitter liqueur, 30ml espresso, 18ml raspberry jam, and a suitable amount of ice.

Shake and mix evenly, strain into the cup while keeping a small amount of foam, and place coffee beans for decoration.

"Harlem Shake No.2"

Prepare a shaker. Add 30ml espresso, 40ml coffee liqueur, 30ml brandy, 15ml raspberry syrup (this can be replaced with ready-made syrup, or made by heating 300ml raspberry juice, 300ml water, and 50ml sugar), and a suitable amount of ice.

Shake and mix evenly, strain into the cup while keeping a small amount of foam, and place raspberries for decoration.

"Bullet.Proof Punch"

30ml rye whiskey, 10ml dark rum, 100ml drip coffee, 30ml spiced honey (10g Indian masala tea plus 100ml hot water, soaked and cooled slightly, plus 100ml honey), 20g passion fruit butter (10g butter plus 10g passion fruit puree, heated and melted to combine), and 50ml cider.

Add all the ingredients at once and heat gently to mix evenly, just enough to warm it through. Strain into the cup, then add cinnamon and dried apple for decoration.

Image source: Internet

Recipe source: Various masters

FrontStreet Coffee Recommendation

Cold brew is the easiest coffee base to keep on hand for these recipes, and it rewards beans that stay vivid when brewed cold. FrontStreet Strawberry Candy Geisha Blend pairs a Panamanian Geisha with a Costa Rican honey-processed coffee: one supplies delicate rose and orange notes, the other the sweet aroma of grape, dried blueberry, and strawberry gummy, together building real depth. Brewed cold it is bright and lively, and if you let it ferment and settle a little it even takes on a wine-like quality that suits cocktails especially well.

If you want a floral, fruit-forward cold brew for the warmer drinks, FrontStreet Ethiopia Huakui is sun-dried in Ethiopia, the birthplace of coffee, so the beans soak up plenty of sweetness from the fruit pulp. Brewed cold it unfolds into magnolia, cream strawberry, dried mango, guava, and black tea notes that lift a coffee cocktail without overwhelming the spirits.